Name: Mango Avocado Quinoa Salad
Ingredients: 2-3 cups cooked quinoa (such as Village Harvest Golden Quinoa); 1 cup diced mango; 1 cup diced avocado; 1 cup diced cucumber; 1 cup pomegranate arils (or fresh strawberries or blueberries); 1/4 cup fresh cilantro; Zest and juice of 1 lime; 2 Tbsp olive oil; 2 tsp honey; 1 Tbsp Thai sweet chili sauce; salt and pepper, to taste

Description

(1 cup dry quinoa makes about 3 cups cooked)

Ingredients

Scale

2–3 cups cooked quinoa (such as Village Harvest Golden Quinoa)
1 cup diced mango
1 cup diced avocado
1 cup diced cucumber
1 cup pomegranate arils (or fresh strawberries or blueberries)
1/4 cup fresh cilantro

For the dressing:

Zest and juice of 1 lime
2 Tbsp olive oil
2 tsp honey
1 Tbsp Thai sweet chili sauce
salt and pepper, to taste

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Instructions

In a small bowl, whisk together dressing ingredients until well combined.
In a large bowl, stir dressing into the cooked quinoa. Fold in mango, avocado, cucumber, pomegranate, and cilantro.
Serve immediately or store in the refrigerator until ready to serve.
Salad will keep in an airtight container 2-3 days.